Dessert
Strawberry Crunch Tres Leches
1 h 15 minServes 12Nutri-Score D€€
D
1 h 15 min
1 h 15 minStrawberry Crunch Tres Leches
what you need
Ingredients
eggs (separated, at room temperature)Dairy5 pieces
granulated sugar (divided)Pantry150 g
all-purpose flour (sifted)Grains150 g- whole milk (for the sponge)Dairy60 ml
- vanilla extractPantry5 ml
- baking powderPantry5 g
saltSpices2 g- sweetened condensed milk (1 can)Dairy397 g
- evaporated milk (1 can)Dairy354 ml
- heavy cream (divided, for the soak and the topping)Dairy240 ml
strawberries (hulled, sliced)Produce400 g- strawberry gelatin powder (1 box)Pantry85 g
- shortbread cookies (crushed)Bakery150 g
butter (melted)Dairy60 g
per serving
Nutrition
210kcal
- Carbs
- 28 g
- Proteins
- 5 g
- Fat
- 9 g
what you’ll use
Tools
Oven
Mixing bowl ×2
Hand mixer
Baking dish
Whisk
Spatula
step by step
Method
- Step 1
Make the sponge
- Preheat the oven and line a baking dish.
- Whip the egg whites with part of the sugar to stiff peaks, then fold in the yolks.
- Fold in the flour, baking powder, salt, milk and vanilla.
- Step 2
Bake the cake
- Pour the batter into the dish and smooth the top.
- Bake until golden and springy to the touch.
- Step 3
Soak with tres leches
- Whisk the condensed milk, evaporated milk and part of the cream.
- Poke the cooled cake all over and pour the milk mixture over it.
- Chill so the cake absorbs the liquid.
- Step 4
Whip the topping
- Whip the remaining cream to soft peaks.
- Spread it over the chilled cake.
- Step 5
Make the strawberry crunch
- Crush the shortbread cookies with the strawberry gelatin powder.
- Stir in the melted butter until crumbly.
- Step 6
Assemble and serve
- Arrange the sliced strawberries over the cream.
- Scatter the strawberry crunch on top and chill before slicing.